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Cold Crabmeat Mousse

Western.Chefs's picture
Try this Cold Crabmeat Mousse. An easily prepared non-vegetarian recipe, Cold Crabmeat Mousse is a side dish that you will always love to include in your menu.
  Butter 1⁄4 Cup (4 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Hot canned chicken broth 1 Cup (16 tbs)
  Hot milk 1 Cup (16 tbs)
  Gelatin 2 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Canned crab meat 13 Ounce, flaked and picked over well (Two 6 1/2 Ounce Cans)
  Lemon juice 1 Tablespoon
  Chopped parsley 1 Tablespoon
  Paprika 1⁄2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Freshly ground black pepper To Taste
  Heavy cream 2 Cup (32 tbs), whipped
  Salt To Taste

1. In a saucepan melt the butter, add the flour and stir with a wire whisk until blended. Meanwhile, bring the broth and milk to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk.
2. Soften the gelatin in the cold water and add to the sauce. Cook, stirring, until the gelatin has dissolved.
3. Add all the remaining ingredients except the cream and refrigerate until the mixture starts to set.
4. Meanwhile, tie a band of waxed paper or aluminum foil around the top of a straight-sided bowl of six-cup capacity. Let the band rise two inches above the bowl.
5. Fold the cream into the partly set mixture. Turn into the prepared dish (the mixture may come to the level of the paper) and refrigerate until set.

Recipe Summary

Side Dish

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Cold Crabmeat Mousse Recipe